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Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets

Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets
  

Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Co... read full description below.

Available for pre-order internationally. Ships upon its international release date of 10 Oct 2019.

Quick Reference

ISBN 9781608011506
Barcode 9781608011506
Release Date 10 October 2019 by University of New South Wales
Format Trade Paperback/Paperback
Author(s) By Burton, Nathaniel
By Lombard, Rudy
Foreword by Chase, Leah
Availability Available for pre-order, ships once internationally released 10 Oct 2019

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Full details for this title

ISBN-13 9781608011506
ISBN-10 160801150X
Stock Release date is 10 October 2019
Status Available for pre-order, ships once internationally released 10 Oct 2019
Publisher University of New South Wales
Imprint University of New Orleans Press
Release Date 10 October 2019
Publication Country United States United States
Format Trade Paperback/Paperback
Author(s) By Burton, Nathaniel
By Lombard, Rudy
Foreword by Chase, Leah
Category History of Specific Subjects
Cookery / Food & Drink Etc
National & Regional Cuisine
Number of Pages 320
Dimensions Width: 152mm
Height: 229mm
Weight Not specified - defaults to 600g
Interest Age General Audience
Reading Age General Audience
NBS Text National & Regional Cuisine
ONIX Text General/trade
Dewey Code 641.5976335
Catalogue Code 884131

Description of this Book

Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this book, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.

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Awards, Reviews & Star Ratings

NZ Review Working with Rudy Lombard to publish Creole Feast was a pleasure just as getting to know so many talented New Orleans chefs was delicious. --Toni Morrison

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Author's Bio

Nathaniel Burton was born in McComb, Mississippi in 1914. His extraordinary career as a chef started in 1939 when he was a busboy and dishwasher at the old Hotel New Orleans. For twenty years he was chef at the Caribbean Room of the Hotel Pontchartrain. He was the executive chef at Broussard's Restaurant in the French Quarter. Rudy Lombard, a native of New Orleans, graduated from Xavier University, the University of Michigan, and received his Ph.D. from the Maxwell School at Syracuse University. He taught at New York University, Howard University, and directed urban planning projects for the State of Louisiana. Mr. Lombard was also a gourmet cook. Known as the Queen of Creole Cuisine, Leah Chase is a New Orleans chef, author, and television personality. Chase has been the recipient of a multitude of awards and honors, including a lifetime achievement award from the Southern Foodways Alliance in 2000 and the James Beard Lifetime Achievement in 2016 for her lifetime's body of work that has had a positive and the long lasting impact on the way people ate, cooked and thought about food in New Orleans.

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